Travel by Chocolate with Four Seasons This Valentine’s Day

Published on : Thursday, January 16, 2014

Travel by Chocolate with Four Seasons This Valentine’s DayThis Valentine’s Day, Four Seasons Hotels and Resorts celebrates all things chocolate with a new culinary initiative: Travel by Chocolate. The campaign challenged pastry chefs to come up with chocolate-themed recipes that were not only inventive but also speak to their destinations. What emerged were creative interpretations of one the world’s most revered ingredients, from smoked chocolate bars to pomegranate truffles and an unconventional chocolate poutine.

To view what’s on offer around the globe, Four Seasons has created a Travel by Chocolate Pinterest board using the new Place Pins functionality, which incorporates location tag maps. Guests can virtually destination-hop across an interactive map and “sample” the offerings before repinning their favourites and trying featured recipes at home.

Highlights include:

Just dip it: Recognizing that most things taste better dipped in chocolate, a number of properties went for the dunk: at The Ritz-Carlton Chicago, A Four Seasons Hotel, the Maple Pretzel Marshmallow is a chocolate-coated homemade maple marshmallow coated in pretzel crumbs, while the Chocolate-Dipped Coconut and Tamarind Samosas at Four Seasons Hotel Mumbai offer an unexpected twist on the classic savoury dish.
Drinkable treats: It’s no secret that chocolate tastes as good in the glass as it does on the plate. To that end,Four Seasons Hotel Ritz Lisbon uses melted chocolate in its Hot Ginja Cocktail featuring Ginja, a sour-cherry liqueur native to Portugal. Equally tempting is the Hermes Malibu Mudslide at Beverly Wilshire, Beverly Hills (AFour Seasons Hotel), an adult hot chocolate spiked with coconut rum and local Tcho white chocolate; kids can also sip on a non-alcoholic version complete with gingerbread cookies and vanilla marshmallows.
Get a room: For those with a fashion sense and a sweet tooth, paradise may be found in the “Chic-olate Room” at Four Seasons Hotel Milano, where 265 pounds (120 kilograms) of French chocolate can be seen fashioned into chocolate bags, stilettos, hand-painted hats and more. On Sundays, the room boasts as many as 15 chocolate-themed desserts including chocolate panna cotta and Sachertorte. Dessert is a 3-D experience at Four Seasons Hotel Prague as well, where a Chocolate Vault invites patrons to sample the creations of a master chocolatier.
Boozy bonbons: The adage “good things come in small packages” rings true with a breadth of new – and decidedly adult – bonbons available at numerous Four Seasons properties around the globe. For instance,Four Seasons Hotel New York adds a boozy kick to their vanilla-caramel bonbons with local Hudson Valley Baby Bourbon. Similarly, Four Seasons Hotel Gresham Palace Budapest serves a Spicy Bonbon filled with mulled-wine ganache, while due east at Regent Singapore, A Four Seasons Hotel, Singapore Sling Bonbons capture the cherry-brandy and lemon flavours of the city’s namesake cocktail in one bite.

Recipes, professional chocolate-themed cooking tips and more can also be found by visiting Taste by Four Seasons.

Source:- Four Seasons Hotels

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